What is tequila and how it is drunk?
One of the myths accompanying tequila say that all its versions especially do not differ from each other unless names and packing. And in general, there is only two look - gold and silver, the others - types, just identical, but different in the price. However it not absolutely so.
In - the first , each grade of tequila has the unique aroma and taste which depends on many factors: conditions of growth of the used raw materials, its maturity, content in it of sugars and many other almost inaudible nuances. The best agave on the qualitative structure grows only in climatic conditions of the State of Jalisco. Of course, it is grown up also in other states, but there it has not such blue leaves, not such structure, and tequila from it turns out more poor quality.
In - the second , each company makes the tequila on one technologies inherent in it that also leaves a certain mark on quality of the let-out product. For example, observance of traditional technologies allows to receive tequila with the strongest aroma of an agave. Besides, the type of capacity in which mature drink can exert impact on it. Each oak barrel gives to drink inherent only it a shade and aroma, sometimes even muffling a natural smell of an agave. Modern methods of production allow podtsvechivany tequilas by addition in ready drink of oak essence that by sight tequila darkened and seemed more sustained. It is contrary to traditions, but business is business.
According to the Mexican laws, two categories tequilas are officially claimed by :
1. Made for 100% from an agave.
2. Made for 51% from agavovy sugars and for 49% - from other sugars.
Both of these categories are subdivided into four types : The silver tequila (Blanko), Gold (Joven) Sustained (Reposado), Supermatured (Anejo). Silver tequila received the name for transparency, Gold - for inherent in it is yellow - brown color which is reached or endurance in barrels, or by means of dyes.
The Blanco tequila - a colourless kind of drink which is spilled on bottles right after distillation, or after small endurance in metal capacities. This type of tequila is a basis for all others and has the most expressed aroma of an agave.
The Joven tequila called still gold - Gold, receive by addition in the Blanco tequila of dyes and fragrances (oak essence, caramel, sugar syrup, glycerin).
But the most qualitative tequila turns out after endurance in oak barrels. The Reposado tequila is matured from 2 months till 1 year. The Anejo tequila - supersustained, it is matured from 1 year to 10 years in oak barrels no more than 600 liters. It has the most gentle and refined aroma and is often made in limited quantity.
It is considered that tequila gains the best qualities not less than 4 - 5 years of endurance later. This technology allows producers to receive not just a grade, and own brand of tequila, depending on many nuances, beginning from age of barrels, their impregnation and finishing with a certain term of endurance. Mixing of tequila of one type, but from different barrels, allows to receive drinks with a unique combination of taste and aroma.
For example, in honor of anniversary of creation of distillery absolutely unusual type of tequila -   was let out; The 1800 Coleccion proclaimed producers the best in the world. All three of its grades were awarded with the prestigious award Hot Brand Award Impact in San - Frantsisko. For its production tequila of great patience from an agave 10 - summer age was used. Drink has a surprising flavoring bouquet with aromas of a melon, almonds and vanilla. And the price corresponding, as number in the name on a label - $1800.
What to do, the real qualitative tequila cannot be cheap. Though now it keeps in a niche of rather inexpensive drinks, but the situation changes. Sharply increased demand for tequila took unawares her producers. The raw materials for its production are grown up not one year, unlike grain which crop is reaped already several months later. And the quantity of the plantations put a few years ago was not calculated on such demand. Most likely, the prices will grow.
By the way, various rituals connected with the use of tequila are very popular in Europe. Even in Mexico about it so do not bother. Most likely, it can be considered as a successful marketing mix of producers for maintenance of interest and demand for tequila. Tequila can be drunk in a volley from special small narrow glasses - kabalyitos. It has to be not too cold, but also not warm.
The most untwisted tequila direction of use - with salt and a lemon. The palm back between big and index fingers is moistened with lemon juice, strewed with salt which is quickly pinched and wash down 50 g of tequila, having immediately a snack on a green lime or, as a last resort, a lemon. Speak, refreshes unusually!
The second way is widespread in the environment of youth and tequila - boom is called. With tequila add tonic to a glass, cover a glass with a palm and sharply punch a table. " tonic; boils “ and drink should be drunk off until it ran out. This cocktail just knocks down!
Still tequila can be washed down with soft drink from tomato juice and juice of a lime with addition of hot peppers of Chile - a sangrita. Add it to tea and coffee, to cognacs and adhesive tapes, to cocktails. Generally, to whom where will take in head also to whom as is more tasty.
The government of Mexico strictly controls production of tequila, having issued special laws concerning technology of its production. Council of regulation on tequila (Tequila Regulatory Council) and Association of producers of tequila (Chamber of Tequila Producers) monitor observance of all rules and laws in the tekilny industry. Even the inscriptions on bottles with tequila speaking about a grade, endurance and structure are regulated by the law. At a label of the real tequila surely there is an inscription Denominacion de Origon - permission of the Mexican government to use of the name “ " tequila; according to a zone of its origin, and also the figures (the NOM type - 006 - SCFI - 1994) guaranteeing quality of a product.]